Rabbit, chorizo & white bean hotpot

Ingredients

1 kg	White beans (dry weight soaked overnight)
3 kg	Rabbit legs (jointed)
400 ml	Olive oil
5	Onions (fine sliced)
1 kg	Button mushrooms (stalks removed)
12 cloves	Garlic (crushed)
2 pks	Baby chorizo
1 lt	White wine
15	Tomatoes (concasse)
1-2 bunches	Sage (picked)
2 tbsp	Juniper berries (cracked)
2	Oranges (strips of peel only)
4-5 lt	Chicken stock
500g	Black olives (stoned & chopped)
10 tbsp	Honey
10 tbsp	Water
	Crumbling mix (see recipe file)

Method

1.      Seal the rabbit legs in half of the olive oil until golden on all sides.

2.      Deglace the rabbit legs with the honey & water and cook over a medium to high heat until the rabbit legs are evenly caramelised.

3.      Remove the rabbit legs and add the onions, garlic & mushrooms & sauté for a few minutes turning everything in the glaze.

4.      How add the white wine & scrape all the brown residues from the bottom of the pan.

5.      Add the rabbit, beans, chopped tomato, sage, juniper berries, orange peel, chorizo & chicken stock.

6.      Season with the black pepper.

7.      Bring to the boil then cover with a cartouche & lower the heat to a very gentle simmer or place in the oven at 180ºC.

8.      Cook until the rabbit is tender & beginning to fall of the bone approx 45-60 mins.

9.      When ready to serve sprinkle with crumbling mix & chopped olives.